Garbanzo Beans with Roasted Pomegranate Seeds
Adapted from Neelam Batra's "The Indian Vegetarian"
1 tablespoon ground pomegranate seeds (anardana)
2 tablespoons ground coriander
1 tablespoon ground cumin
3 tablespoons peanut oil
however many chilis you like
1 and 1/2 cups chopped onion
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger
1 tablespoon dried fenugreek leaves (methi)
1 tablespoon mango powder (amchur)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black salt
1 cup (loosely packed) chopped cilantro
4 15 oz. cans chickpeas
1 and 1/2 to 2 cups water
1/2 cup tomato paste, dissolved in some water
1 large chopped tomato
sea salt, to taste
Roast the anardana, 1/2 of the coriander and cumin in a small skillet, then set aside.
Heat the oil. Cook the onions, then add the chilis, ginger and garlic.
Add the roasted and non-roasted spices and herbs.
Add the chickpeas, water and tomato paste.
Bring to a boil, then reduce heat to medium.
Cook until most of the water is absorbed and the chickpeas are almost done.
Add the tomato pieces and cook until done.
Salt to taste and garnish with a little more cilantro, if you're the garnishing type. =)